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undergraduate thesis
Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:428071
Španić, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Španić, I. (2014). Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:428071

Španić, Ivana. "Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:428071

Španić, Ivana. "Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:428071

Španić, I. (2014). 'Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:428071

Španić I. Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 August 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:428071

I. Španić, "Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:428071

Metadata
TitleUtjecaj uvjeta pripreme na senzorska svojstva zelenog čaja
Title (english)Influence of preparation on sensory properties of green tea
AuthorIvana Španić
MentorDraženka Komes (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2014-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Zeleni čaj, dobiven iz lišća biljke Camellia sinensis, jedno je od najkonzumiranijih pića na svijetu. Cilj ovoga rada bio je usporediti bioaktivni sastav (ukupni polifenoli, tanini i kafein) šest različitih vrsta zelenog čaja sa senzorskim profilom različito pripremljenih napitaka (3, 10, 20 i 30 minuta ekstrakcija). Udjeli ukupnih polifenola i tanina određeni su spektrofotometrijskim metodama, a udjel kafeina primjenom visokodjelotvorne tekućinske kromatografije (HPLC-PDA). Senzorsko ocjenjivanje zelenog čaja proveo je panel od šest educiranih ocjenjivača, a 10-bodovnom hedonističkom skalom ocjenjivala se gorčina, trpkost i općenita prihvatljivost. Najveći udjel ukupnih polifenola i tanina određen je u Darjeeling zelenom čaju, a najveći udjel kafeina određen je u zelenom čaju japanska Sencha. Zelene čajeve karakteriziraju miris po travi ili sijenu te gorak ili pomalo slatkast okus. Produljenjem ekstrakcije povećava se udjel ukupnih polifenola, tanina i kafeina što se odražava i na intenzitet gorčine i trpkosti te se smanjuje prihvatljivost konzumiranja takvih napitaka.
Abstract (english)
Green tea, made from leaves of Camellia sinensis, is one of the most consumed beverages in the world. The purpose of this study was to compare the bioactive composition (content of total polyphenols, tannins and caffeine) of six different types of green tea to the sensory profile of differently prepared drinks (3, 10, 20 and 30 minutes of extraxtion). The content of total polyphenols and tannins were determined using by spectrophotometric method, while the content of caffeine was detected using high performance liquid chromatography (HPLC–PDA). The panel of six sensory evaluators performed the sensory evaluation of green tea using 10-point hedonic scale in order to assess the bitterness, astringency and general acceptability. The highest content of total polyphenols and tannins was determined in Darjeeling green tea, and the highest content of caffeine was determined in Japanese Sencha green tea. Green tea is characterized by grass or stern aroma, and the bitter or slightly sweet taste. Content of total polyphenols, tannins and caffeine in green tea increased as the brewing time increased which is reflected in the intensity of bitterness and astringency and reduces the acceptability of consuming such beverages.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:428071
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 12:23:20